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Kiltedcraftsman, Here's your wing info.

Hillbilly Steaks said:
Sorry I don't really have exact numbers for you guys on this, but when I cook these, I don't follow any recipes...I just do it.
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This is my problem too, which is sometimes a blessing and sometimes a curse. I have made some wings and chili that I thought just rocked and then have a tough time duplicating it because this time I tried a little more of this and a little less of that, and then when I go to cook them later I can't remember what I did exactly. But most of the time they always turn out good. Also, I never had a fryer, so I always baked my wings.

My favorite Jerk wings I made with a sauce I can't seem to find anywhere today. It was a little round jar called "911 Jamacian Jerk". Those rocked, always came out the same, because you just rub the Jerk seasonings into the wings and then bake them. If anyone knows where I can find this, please let me know. I have scoured the internet to no avail. :( Other jerk sauces will work well too.

Another standby is to do a BBQ version of the wings. For these the desired effect is, "Mmmm ... these are really good!! Holy $hit they're hot!" In that order. I usually use some off the shelf BBQ sauce, like Kraft or Bullseye, then doctor it up. I usually add some honey to sweeten it and some minced garlic. Taste is key, doctor to a point that you really like the taste of the sauce. Then I throw in the habaneros. Habaneros are key because the heat doesn't bite you right away, but it doesn't go away either; it just keeps building as you eat more. So either mince the Habs really well, so the flavor/heat spreads evenly, or use a hot sauce you like whose main ingredient is either Habaneros or Scotch Bonnetts. So far my favorite for this is the Coyote Cocina Howlin Hot Sauce. My favorite hot sauce to date though is Mike and Diane's Ring of Fire Xtra Hot Hot Sauce, but I haven't tried it with wings yet. ... hmm...

Another version is to just bake the wings and then saute the wings in a hot sauce with some butter. Pick a favorite hot sauce and just go for it. The more you cut the hot sauce with butter, typically the less hot the wings will be.

My wife thinks I am crazy for all of the hot sauces I still have, and I am suprised I still can claim as much space in the fridge as I do for my hot sauces alone. To my credit, I have cut back a lot and paired it down to just some of my favorites. But some of it is her fault too .... she bought me the "Lord of the Wings Hot Sauce" for Christmas. :p For full dramatic effect, I thought I would share. :whistling:







1.26.06.Hot.Sauce.jpg


:cool: :thumbs: :cool:

See ... that's not so bad. :p

Hey Kilted, I think we should suggest that everyone bring a few hot wings on Saturday to try. :thumbs: It would give me a great excuse to start cooking these up again. (nobody else in my family will eat them with me ... PANSIES, the lot!)

Enjoy!
- C
 
Blue Dragon said:
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Hey Kilted, I think we should suggest that everyone bring a few hot wings on Saturday to try. :thumbs: It would give me a great excuse to start cooking these up again. (nobody else in my family will eat them with me ... PANSIES, the lot!)

Enjoy!
- C
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Sounds like a plan to me..I would suggest grilling something too but my grill is outta comission at the moment. I will post in the Herf thread..
 
Has anybody tried Melindas Habanero sauce? I grew up eating this stuff, and I think it is the best hot hot sauce ever. I have tried hotter, but never with as much flavor. Somehow they manage to preserve the flavor while making it pretty darn hot, unlike most others I have tried that tend to lose flavor the hotter they get.
 
I got a good wing recipe... from a low carb site I lurk on.

Heroin Wings
from Dana Carpender's "500 Low Carb Recipes" book.

4 lbs chicken wings (about 2-1/2 to 3 lbs if they're already cut into drummettes)
1 c grated Parmesan cheese
2 Tbs dried parsley
1 Tbs dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 c butter

Preheat the oven to 350.

Cut the wings into drummettes, save the tips for making chicken broth.
Combine Parmesan cheese and all the seasonings into a bowl. Melt the butter in another bowl. Line a large shallow baking pan with foil. (spray pan with cooking spray) Dip each drummette into the butter and then roll it in the cheese. Place on the foil-lined pan.

Bake for 1 hour.
Trace of carbs, trace of fiber, 4 grams protein each drummette.

(note: if you're cutting the wings up yourself, don't turn the oven on until they're all cut and you're ready to start dipping. To keep from getting too messy, I put on clean rubber gloves, and used one just for dipping the wings in butter, then I dropped each wing into the cheese mixture and rolled it with the other hand.)

This recipe is flexible and you can sub diferent spices if you want... Try it the original way first! These rock!
 
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